QOTART

A tart with a refreshing flavor suitable for early summer. On top of a biscuit almond base infused with Earl Grey, a smooth cream made with bergamot and orange mixed with eggs and butter is layered, and fluffy Swiss meringue is piped on top. This seasonal item offers a splendid aroma and a light mouthfeel.

A smooth crème brûlée made with almond milk is layered in a tart, enhanced with the crunch and aroma of caramelized almonds. The tart is topped with the tanginess of passion fruit, rich mango jam, and cream with mango, finished with a decoration of fresh fruit. This summer-exclusive fruit tart is as vibrant as a sunflower.

On a base made from sponge cake created with honey and strong flour, we soaked it in syrup made from new ginger, then topped it with sweet summer orange confiture, and layered it with a light-textured cheese cream infused with new ginger extract. Finally, it is finished with a sugar reduction and garnished with dried new ginger. This tart has a fluffy and light mouthfeel.

Lemon, eggs, butter, and sugar are heated in a double boiler to create a paste, resulting in a sweet and tangy lemon curd. It has a wobbly texture and a refreshing acidity that spreads in your mouth.

Baked with a layer of orange confit on top of almond cream blended with organic pistachio paste. This tart has a great harmony between the refreshing taste of orange and the richness of pistachio.

A mousse tart made with royal milk tea brewed with Earl Grey and milk. The robust flavor of black tea pairs well with white chocolate.

This is a fragrant matcha tart made with plenty of matcha from Nishio, Aichi Prefecture. It contains adzuki beans within the matcha dough.

A tart made with carefully selected ingredients from Hokkaido, featuring a rich and moist crust.

A rich chocolate mousse with a restrained sweetness, encased with raspberry jelly. It is a tart with a good balance of acidity and sweetness, finished with a glossy chocolate glaze.